In place of noodles, which tend to swell in soups, we look to canned chickpeas, which add texture and boost fiber.

Jamie Vespa, MS, RD
This Story Originally Appeared On


Credit: Caitlin Bensel

Recipe Summary test

15 mins
50 mins
Serves 6 (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer to a plate.

  • Reduce heat to medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add turmeric, ginger, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 1 minute. Add stock and chickpeas. Return chicken to pot; increase heat to high. Bring mixture to a boil. Reduce heat to medium; simmer 15 minutes or until chicken is cooked through.

  • Place chicken on a cutting board, and use two forks to shred; return to pot. Stir in coconut milk, basil, and lime juice; cook 5 minutes.

Nutrition Facts

314 calories; fat 9g; saturated fat 3g; protein 27g; carbohydrates 31g; fiber 7g; sodium 518mg; sugars 4g.